Shelly's Recipe

VIENNESE STYLE BRAISED MINUTE STEAK

Category: Steaks - Beef

6 (8 oz) sirloin steaks
Salt and pepper, to taste
Flour, for dredging
3 cups onions, sliced thin
1 oz white vinegar
1 pint beef stock

Flatten steaks very thin and season with salt and pepper. Dredge in flour and saute in a skillet in hot oil until lightly browned on both sides. Remove and reserve.

Place onions in skillet and brown, but keep fairly crisps. Remove half the onions and reserve. Deglaze the pan with vinegar and place steaks back in skillet with the onions. Add approximately half the stock and simmer approximately 1 hour, adding stock periodically as required. Add reserved onions and serve with roasted potatoes.